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Brisket Gumbo
A rich, savory, and slightly spicy gumbo packed with tender brisket, okra, and a velvety dark roux—perfect for using up leftover smoked brisket.
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
- 1 cup vegetable oil
- 1 cup flour
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 4 cups water (or beef stock)
- 4 tsp Better Than Bouillon beef base (or equivalent bouillon)
- 1 tbsp Cajun seasoning
- 2 cups brisket, cubed
- 1 cup okra, sliced
- Cooked white rice, for serving
- Chopped green onions (optional)
- File powder (optional)
Heat oil in a pot until shimmering (~400°F), then add flour and reduce heat to low. Stir constantly for 8-10 minutes until dark brown.
Sauté onion, celery, and bell pepper in a separate pan until slightly soft, then add to the roux.
Pour in water or beef stock, then add bouillon and Cajun seasoning. Stir and bring to a simmer.
Add cubed brisket and sliced okra. Simmer on low for 30 minutes.
Serve hot with white rice, garnished with green onions and file powder if desired.